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Streusel Coffee Cake

 Streusel Coffee Cake
Here's a moist coffee cake with a nutty streusel topping.
12-14 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter, cubed
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • STREUSEL TOPPING:
  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, softened
  • ICING:
  • 1 cup sifted confectioners' sugar
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine flour, baking powder and soda; add to creamed
  • mixture alternately with sour cream, beating well after each
  • addition.

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Streusel Coffee Cake (continued)

Directions (continued)

  • Spoon half of batter into a greased 10-in. tube pan. Combine topping
  • ingredients; sprinkle half over batter. Add remaining batter and
  • topping.
  • Bake at 350° for 45 minutes or until done. Cool in pan on wire
  • rack for 10 minutes before removing from pan to cool completely. For
  • icing, combine all ingredients until smooth; drizzle over cake.
  • Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 piece) equals 419 calories, 23 g fat (11 g saturated fat), 90 mg cholesterol, 273 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.